Recipe
Melt the following ingredients in a bain marie until the cheese melts and well blended with the butter and milk. Add lemon juice.
250g cream cheese
100 ml milk
50g butter
1 teaspoon lemon juice
6 egg whites
1/4 tsp cream of tartar
70g sugar
Whisk all the above ingredients into a meringue.
6 egg yolks
70g sugar
60g cake flour (sifted)
20g corn flour
In another bowl whisk the egg yolks & sugar to a soft peak (5 minutes of whisking less if you're using a mixer). Then add All The sifted flour in.
Once the cheese mixture cools down,add in lemon juice and fold into the egg yolk mixture. Mix throughly.
Fold half of the meringue into the cheese mixture. Then fold the balance meringue in.
You can use 8 inch round pan or 8 x 6 rectangle pan or 7x7 square pan like I did. Grease the pan and line it with greaseproof paper. I like to have excess paper at the top of the pan for easy removal. Bake it in a water bath for 1 hour 15min give or take, in a 160 degree oven.
Melt the following ingredients in a bain marie until the cheese melts and well blended with the butter and milk. Add lemon juice.
250g cream cheese
100 ml milk
50g butter
1 teaspoon lemon juice
6 egg whites
1/4 tsp cream of tartar
70g sugar
Whisk all the above ingredients into a meringue.
6 egg yolks
70g sugar
60g cake flour (sifted)
20g corn flour
In another bowl whisk the egg yolks & sugar to a soft peak (5 minutes of whisking less if you're using a mixer). Then add All The sifted flour in.
Once the cheese mixture cools down,add in lemon juice and fold into the egg yolk mixture. Mix throughly.
Fold half of the meringue into the cheese mixture. Then fold the balance meringue in.
You can use 8 inch round pan or 8 x 6 rectangle pan or 7x7 square pan like I did. Grease the pan and line it with greaseproof paper. I like to have excess paper at the top of the pan for easy removal. Bake it in a water bath for 1 hour 15min give or take, in a 160 degree oven.
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